Shanghai 18 traditional snacks \ x1d \ x1d \ 1 and crab shell yellow \x1d\\x1d\ were made into crispy cakes with skin and stuffing by adding oil to fermented noodles. The cake is similar in color and shape to a cooked crab shell. The finished product is brownish yellow, crisp, loose and fragrant. In the early days of Shanghai, most of all tea houses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, and they sold two snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crispy, and the fried steamed bread is fresh and tender, which is very popular among tea customers. In the late 1931s, specialty store, such as Huangjiasha, Dahuchun and Wuyuan, which sold these two varieties alone, became famous for a while. \x1d\ \x1d\2, jujube paste shortcake \x1d\\x1d\ is a kind of cooked pasta with crispy noodles as skin and black jujube paste as stuffing. Its golden color, small and exquisite, crispy skin, sweet and delicious stuffing are very popular among Hong Kong, Macao compatriots and Japanese tourists. In 1988, the second national cooking competition won the silver medal. \x1d\\x1d\3. Fried steamed buns \x1d\\x1d\ Shanghai calls steamed buns, so fried steamed buns are actually fried steamed buns. Use semi-fermented bread stuffing, put it in a pan, fry it in oil, and spray water several times to cook it. Its bottom is golden yellow, hard and fragrant with crispness, the steamed bun is white, soft and loose, the meat stuffing is fresh and tender with a little marinade, and there is the fragrance of sesame or onion when chewing. It is better to eat hot out of the pot. Fried steamed bread was originally a variety of tea house and tiger stove (boiled water shop). The stuffing is mainly fresh pork with skin jelly. After 1931s, specialty store with raw fried steamed bread was introduced in Shanghai catering industry, and many varieties such as chicken and shrimp were added to the stuffing. \x1d\ delicious secret: crispy bottom, thin skin and fragrant meat. Bite it up, and the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class. \x1d\\x1d\4. Steamed and mixed cold noodles \x1d\\x1d\ is a kind of pasta that is steamed and cooked first, then cooled by cold air, and mixed with seasoning. Cold noodles have always been a hot-selling variety in summer in Shanghai food market. Around 1937, the method of making noodles was to cook them and shower them with cold water. After 1949, the health department banned the sale of cold noodles because they were bathed with raw water. In 1952, Siruchun Dim Sum Restaurant adopted the method of steaming noodles first, then cooking them, and then cooling them with cold air, which was successful. Not only does it meet the hygiene requirements, but also the processed noodles are hard, tough and smooth, which is welcomed by our customers. \x1d\\x1d\5, Yangchun noodles \x1d\\x1d\ are also called smooth noodles. Folk customs call October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this noodle sold for ten pence per bowl, so it was called Yangchun noodle. Noodles with scallion oil in kai yang, also known as noodles with seaweed and scallion oil. Stir-fried scallion oil and thoroughly cooked dried seaweed (Shanghainese called kai yang) with cooked noodles. The noodles are tough and smooth, the dried seaweed is soft and delicious, and the onion oil is fragrant. After 1945, there was a vendor named Chen in Chenghuang Temple who used the daily method in his hometown in northern Jiangsu to cook scallion oil for mixing noodles. The onion fragrance is rich and unique, and it is very popular and has been passed down to this day. Now it is a characteristic snack of lakeside snack shop. \x1d\\x1d\6. Baiguo-filled wine-fermented dumplings \x1d\\x1d\ are made by rolling glutinous rice flour with fruit stuffing and cooking with wine-fermented dumplings. The wine is rich and sweet, with glutinous dumplings and sweet stuffing. \x1d\\x1d\7, grinding sand balls \x1d\\x1d\ glutinous rice dumplings are cooked and rolled with a layer of ground dry red bean powder. At the end of Qing Dynasty, Lei Gui, near Sanpailou in Shanghai, made a living by setting up a stall to sell dumplings. In order to do more business, she tried to make up for the inconvenience of storing and carrying dumplings. At first, she rolled a layer of glutinous rice dry powder on the surface of the dumplings, and then tried out various dry powders. As a result, the use of red bean powder was very effective and was very popular among diners. \x1d\\x1d\8, lard \x1d\\x1d\ is made by mixing glutinous rice and japonica rice, grinding into powder, adding red beans and fruit materials, and steaming. Seasonal rice food for the old year and the new year. The cake is soft and sweet, waxy but not sticky, and the nuts have diverse tastes. \ x1d \ x1d \ 9. Fried pork ribs rice cake \ x1d \ x1d \ pork chop with small and thin rice cake, cooked in oil. There are two ways to make this snack in Shanghai, namely Shuguang Hotel (formerly known as Xiao Changzhou, known as the king of ribs) and Xiandelai Dim Sum Restaurant. Both of them are famous for operating ribs rice cakes, but they have different methods of making, different tastes and different characteristics, and they were famous in Shanghai in the early 1931s. \x1d\\x1d\11, fresh meat cat ears \x1d\\x1d\ Traditional cat ears are made of cold water and flour, with diced chicken and diced meat as ingredients and soup to eat. The cat's ears in Qiaojiazha, Shanghai, are unique. They are made by rolling the dough by hand, wrapping it with meat stuffing or bean paste, and frying it in oil. They have a unique flavor. \x1d\\x1d\11, bad river snail \x1d\\x1d\ selected medium-sized river snail, and cooked with the prepared aged snail as the main seasoning. The snail meat is fresh, tender and tough, and the bittern is full of fragrance. The bittern is mellow, and the meat and bittern are eaten together, which is more delicious. \ x1d \ x1d \ 12, Gao Qiao muffin \ x1d \ x1d \ is made of refined white powder, cooked lard, soft sugar, red beans and osmanthus fragrans. It tastes sweet and fat, crisp and refreshing, and is one of the four famous cakes in Gao Qiao (muffin, muffin, crispy and crisp). The retail department of Gao Qiao Food Factory at Ruijin Road, Huaihai Middle Road is a franchise. \x1d\ \x1d\13, secret drunk crab \x1d\\x1d\ This dish has a very special name called "Drunkenness leads a dream to death". Although crabs are used for raw food, you can only understand the Chinese flavor after tasting them. The master pickled "June Yellow" with aged carved wine. The crab died of drunkenness, its muscles relaxed, and the smell of wine penetrated into the crab meat, so the whole crab became a "captive" of wine. When you slowly open the crab shell, the smell of wine overflows, and people are intoxicated with the wine and crab gizzards at once. \x1d\\x1d\14, Chenghuangmiao Plaster \x1d\\x1d\ has a history of more than 1,311 years. More than 1,111 years ago, Shanghai City God Temple opened a fruit candy store. Because the owners are good at management, the fruit candy in City God Temple became famous at home and abroad. This sugar has two kinds of curative effects: pear cream sugar and color pear cream sugar. Efficacy Pear Paste has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange red and other medicinal materials and white sugar through decocting and refining. Pear cream candy with different colors is made of Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar. Now it is monopolized by Yuyuan Mall Shanghai Pear Paste Sugar Store. \ x1d \ x1d \ 15, creamy spiced beans \ x1d \ x1d \ creamy spiced beans are refined from local green broad beans, accompanied by fennel, cinnamon, refined salt, sugar, essence, cream and other condiments. Its characteristics are slightly sweet, mellow and delicious, bright and clean in color, with a long aftertaste, and it can stimulate saliva and stimulate appetite \x1d\ In addition to the local restaurants with thick oil and red sauce in Shanghai, in fact, the people of Ala Shanghai are most proud of the various snacks in Shanghai. Whether it's the four donkey kong in the street, pickled vegetables soaked in rice, or the pigeon eggs, round balls and crisp eyebrows received by Sihanouk in the Green Wave Gallery, they are all excellent and delicious. Collect snacks from every corner and taste them slowly, and the delicious food starts from a small place ... \ x1d \ x1d \ 16, Nanxiang steamed buns \ x1d \ x1d \ Nanxiang steamed buns are well-known at home and abroad, with a history of one hundred years. First named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", then called "Gu Yi Yuan Xiao Long", now called "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, changing large into small", and selects refined white flour to roll it into thin skin; With lean meat as the stuffing, instead of monosodium glutamate, the skin of the meat is boiled in chicken soup, frozen and mixed in to get its freshness, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is folded with more than 14 pieces, and 11 pieces are made of one or two pieces of flour, which are translucent, small and exquisite. \x1d\\x1d\ delicious secret: a dish full of juice is the best when the skin is punctured. Thin skin, fresh juice, tender meat, rich stuffing \ x1d \ x1d \ 17, strip cake and mint cake \x1d\\x1d\ north and south, cakes are the specialty snacks of China people. When it comes to cakes in Shanghai, I'm afraid you can't even grow them if you break your toes. However, the top cakes and mint cakes, as well as double-stuffed dumplings, are widely loved by Shanghainese. Mint cake, glutinous rice flour mixed with a little mint powder, dotted with red and green silk. Sliced cake and glutinous rice flour are mixed with fine sand (not wrapped in fine sand, but kneaded together) to make long strips, which are better after frying. \x1d\\x1d\ delicious secret: mint cake, sweet and cool, which is quite unpopular in summer. The top cake is soft and firm, with moderate sweetness. \x1d\\x1d\18, Sam Hsien Xiao Wonton \x1d\\x1d\ It seems that Shanghainese are very clear about the size of wonton. Shanghai Sanxian wonton is also different from Wuxi Sanxian wonton. Wonton stuffing is not made of fresh meat, kai yang and pickled mustard tuber, but pure meat. The so-called three delicacies are all in the soup, and the three delicacies of shredded eggs, shrimp skin and laver bring out fresh meat wrapped in thin bags, which tastes salty, fragrant and smooth. \x1d\\x1d\ delicious secret: the soup is hot and the skin is as thin as yarn, and the three fresh ingredients are in place. Sneak into the belly.